- 6 lasagna pasta noodles
- 1 1/2 pounds [480 g] frozen cod fish
- 1/4 cup [60 mL] chopped onion
- 1/3 cup [80 mL] diced green pepper
- 2 tablespoons [30 mL] butter
- 1 [5 1/2-ounce / 156 mL] can tomato paste
- 1 [19-ounce / 540 mL] can tomatoes
- 1/2 teaspoon [2,5 mL] salt
- Pinch of pepper
- 12 ounces [340 g] Mozzarella cheese, sliced
- 1/4 cup [60 mL] grated Parmesan cheese
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- Cook pasta noodles according to package directions; cool and reserve.
- Half thaw frozen cod fish; cut into 1-inch [2.5 cm] chunks.
- Soften onion and green pepper in melted butter.
- Mix in tomato paste, tomatoes, salt and pepper; simmer for 5 minutes.
- Delicately mix in fish chunks; simmer for 5 minutes.
- Arrange three [3] pasta noodles over the bottom of a greased, oven-proof 8-cup [2L] dish.
- Spread half of sauce over noodles; top with half of Mozzarella cheese slices.
- Repeat with remaining noodles and Mozzarella cheese slices.
- Sprinkle with grated Parmesan cheese.
- Bake in a preheated 375°F [190°C] oven for 20 to 30 minutes, until golden brown.
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